Rub your favorite cut of steak with a combination of a little garlic salt, cocking oil, ground black pepper and lemon Nice. The lemon will make it tangy, and gives a zippy flavor.
GRILLING BUFFALO STEAKS
Steaks recommended for grilling/barbecuing include Rib Eyes, Top Sirloin and New York Strips.
Cooking time is important in order not to overcook your steaks. Total cooking time will depend on the thickness of the steaks:
(Note: Well done buffalo steaks are not recommended. Due to the leanness of the meat, buffalo has a tendency to become dry when overcooked.)
ROSEMARY MARINATED STEAK
1 Top Sirloin buffalo steak
I tbsp. dried rosemary
1/2 cup red wine
1/4 cup olive oil
Marinate steak in sauce for about 2 hours and leave the meat out so all can come to room temperature. Barbecue on hot coals.
BUFFALO FAJITAS
(4 Servings)
Fajitas are a Mexican dish using the skirt, flank or round steak which is marinated, cooked and served on a flour tortilla with onions, tomato, green pepper, sour cream, guacamole, and hot sauce.
1 lb. buffalo skirt, flank or round steak (cut 1/2 inch thick slices)
Marinade:
Juice of 2 - 3 limes
1/2 tsp. garlic salt
1/2 tsp. pepper (or buy fajita marinade at your local grocery store)
Garnishes:
1 large tomato, chopped
3 green onions, chopped
I large green pepper, sliced
guacamole
sour cream
picante sauce
4 flour or corn tortillas, warmed
Pound meat into 1/2 inch thickness if necessary. Sprinkle both sides of steak with lime juice, garlic salt, pepper and place steak slices in plastic bag. Tie bag securely and marinate in refrigerator 6-8 hours. Drain marinade and broil meat over medium high mesquite coals 2-3 minutes on each side. Serve in warmed flour or corn tortillas. Add garnishes as desired.
Hints
• Sear both sides of your steak on hot grill to keep the juices in the steak, them turn heat down and finish cooking to desired doneness.
• When cuffing thin slices of meat, have the whole piece slightly frozen. It will slice easier
• For a successful kabob-parboil slow cooking veggies before cooking with kabob.
TATONKA SOUP
(yield: approx. 1 1/4 gal.)
Provided by Chef David LaGant — Denver Buffalo Company
1 med. onion, diced
1 leek, cut into rounds
4 ribs (stalks) celery, diced
2 med. carrots, diced
1/4 cup green bell peppers, diced
1/4 cup red bell peppers, diced
1/4 cup oil
1 lb. ground bison
2 tsp. garlic, chopped
1/2 cup tomato paste
1 1/2 qt. bison stock
1 qt. chicken stock
1 tsp, black pepper, coarse ground
1 bay leaf
1/2 tsp. thyme leaves
1/2 tsp. marjoram leaves
2 cups red potatoes, peeled and cubed
2 cups tomatoes, diced
1/2 cup green beans, frozen
1/2 cup corn, frozen
Sauté first six items in oil until onions are slightly browned. Add ground bison and cook it until meat is cooked to your satisfaction. Add the garlic, tomato paste, bison stock and chicken stock and the spices. Bring to a boil. Add the potatoes and diced tomatoes and simmer for 25 minutes. Add the green beans and corn. Cook for another 15-20 minutes.
BUFFALO CHILI
Hint *Chilies and Stews are better when cooked for a long period of time at a very low temperature. They are even better the second time around!
3 lb. ground buffalo
2 large onions, chopped
1 16 oz. can peeled tomatoes
1 tbsp. ground black pepper
1 25 oz. can kidney beans
1 25 oz. can chili beans
1 tsp. cayenne pepper
4 cups ketchup
1 tbsp. chili powder
1 tsp. garlic
2 tsp. cilantro
1 tsp. thyme
1/2 tsp. powdered mustard
If you like hot chili, add jalapenos, but be sure to have plenty of cold
water to help put out the fire!
Fry ground buffalo in skillet. In large pan (or crock pot) add meat and remaining ingredients. Simmer for at least 1 hour. Serve in bowls or on baked potatoes, topping with grated cheese for a taste variety.
BUFFALO CHEESEBURGER PIE
(serves 6)
First set of ingredients
1 lb. ground buffalo
1 egg
1/3 cup chopped green onion (with tops)
3/4 cup corn flake aumbs
salt and pepper to taste
Second set of ingredients:
3 tbsp. picante sauce
1/3 cup onion
2 tbsp. butter or margarine
1/2 cup shredded sharp cheddar cheese
1/4 cups corn flake crumbs
Combine first set of ingredients and mix lightly. Press into bottom inside of 9" pie plate and bake at 400 F for 15 minutes. Remove, set aside in preparation for next step, and turn oven down to 350 F.
Using second set of ingredients, sauté onion in butter. Combine onion, picante and cheese. Toss lightly and spoon onto meat shell. Melt remaining butter and add to crumbs. Sprinkle over cheese mix and bake an additional 10 minutes. (This can also be cooked in Microwave.)
BUFFALO QUICHE
1/2 lb. ground buffalo
1/3 cup green onion, chopped
1/2 cup real mayonnaise
1/2 cup milk
2 eggs
2 tbsp. cornstarch
1/2 lb. grated Swiss or mild cheddar cheese
dash of pepper
1 tbsp. Worcestershire sauce
1 pie shell
Cook ground buffalo in skillet. Mix rest of ingredients and pour over meat in pie shell. Bake at 350 F for 50 minutes.
HOT SALAMI SANDWICHES
1/2 lb. buffalo summer sausage, sliced
1/4 lb. American cheese, diced
3 hard boiled eggs, chopped
2 tbsp. onion, chopped fine
1/2 cup salad dressing
2 tbsp. chopped green peppers (optional)
2 tbsp. chopped stuffed olives
Slice salami and place on 8 buns. Mix ingredients and pour over the salami. Wrap each in aluminum foil. Place on cookie sheet. Bake at 250 F until hot and cheese melts.
BUFFALO TONGUE
1 buffalo tongue
water
1 tbsp. pickling spices
2 tbsp. apple cider vinegar
1 medium onion
salt and pepper as desired
Place 1 buffalo tongue in cooking pot and cover with water. Add the rest of the ingredients. Bring to a boil, then simmer until tender. May be served hot or sliced cold for sandwiches or as a finger food
BUFFALO STEW
(serves 6)
2 lb. cubed buffalo meat
3 med. potatoes, peeled
6 carrots, peeled and sliced
1-8 oz. can peeled tomatoes
2-6 oz. cans tomato sauce
2 tbsp. cooking oil
2 tsp. salt
1/2 cup water
Brown meat in small amount of oil in a large kettle or Dutch Oven, then add onion and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook 1 hour over very low heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat.
For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425 F until biscuits are toasty brown.
BUFFALO PITA POCKETS
(serves 4)
1 lb. Top Sirloin Buffalo steak
1 med. cucumber, peeled and grated
1 cup low-fat plain yogurt
3 cloves garlic, minced
2 med. tomatoes
1 sweet green pepper, chopped
4 pita pockets
salt & pepper to taste
Squeeze excess liquid from grated cucumber; mix with yogurt and garlic, set aside. Broil meat for 4-5 min. per side. Slice cooked meat thinly, across the grain. Fill pita pockets with meat, tomatoes, and green pepper; add yogurt sauce and season with salt and pepper.
BUFFALO KABOBS
(Serves 6)
2 lb. Top Sirloin Sirloin Buffalo steak, cut in 1" chunks
1 cup dry sherry
1/4 cup vegetable oil
3 tbsp. onion soup mix
1/2 tsp, dried, crushed thyme
1 tsp. salt
1/2 tsp. pepper
I small clove garlic, minced
zucchini, cut in 1" chunks
green or red pepper, cut in 1/2" slices
onIons; whole mushrooms; cherry tomatoes
Combine sherry, oil, dry onion soup mix, salt, thyme, pepper, and garlic in bowl. Add meat: stir to coat. Cover and marinate at room temperature for two hours or overnight in refrigerator. Drain meat, reserving marinade. Using skewers, alternate meat with zucchini, mushrooms, green peppers, and onion. Barbecue kabobs 4-6 inches from heat until all sides are browned, (8 min. total broiling time.) Turn every 2 minutes, brushing with marinade. After removing from barbecue, add a cherry tomato to each skewer.
CROCK POT BUFFALO ROAST
3 - 4 lb. boneless buffalo chuck roast
Seasonings to taste (salt, pepper, garlic, onion, etc.)
Place frozen roast in crock pot. Add seasonings to 1/2 cup of water and pour over roast. Cook on low setting about 8-12 hours, or until buffalo is fork-tender. Slice and serve with drippings, au jus style, or with gravy made from drippings. Leftovers make good French dip sandwiches.
BUFFALO POT ROAST
3 lb. buffalo roast
2 tbsp. cooking oil
1 bay leaf
1 tsp. salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes peeled and quartered
1 stalk celery, chopped
1 cup apple juice
1 cup water
1/2 tsp. pepper
1 tbsp. cornstarch
Pre-heat oven to 300 F. Heat oil in Dutch oven over medium heat. Add buffalo roast and brown well on all sides. Add onions, carrots,
celery, bay leaf, salt, pepper, apple juice and water. Cover and place in preheated oven for 1 hour. Remove from oven, add potatoes. Cover and return to oven for 1 more hour or until potatoes are fork tender. Thicken gravy with cornstarch.
GRILLED BUFFALO ROAST
3 - 4 lb. top round buffalo roast
Seasoned salt
Rub all sides of roast well with seasoned salt. Place in pan and set at room temperature for 30 minutes. Use a rotisserie or grill on flat surface at moderate heat. Roast will be done at 130 F (use meat thermometer). Remove from heat immediately and set aside for 15 minutes before carving. (Note: the quality of meat will decrease rapidly at temperatures above 130 F) Turn every 20 minutes when grilling on flat surface, being careful not to puncture the outer crust.
BUFFALO WITH BROCCOLI STIR-FRY
(serves 4)
(As with all stir/fry recipes, all cutting and chopping must be done in advancel)
1 lb. buffalo steak (flank, top round, sirloin), cut into 1/8" slices
Mix together soy sauce, vinegar and sugar. In another bowl, mix bouillon, water and corn starch. In heavy large skillet or wok: Add 1 1/2 tbsp. peanut oil (medium-high heat), add garlic to heating oil. Add meat and stir-fry 2 minutes, or until medium brown, but pink in center. Remove meat and pan juices. Add 1 tbsp. peanut oil - when hot, add onion and broccoli stems. Stir-fry 2 min. till crisp and tender. Add remaining oil around edge of skillet or wok, add broccoli florets, mushrooms and onions, stir-fry 2 min. Pour in meat pan juices and soy sauce, vinegar, sugar mixture. Stir and cover. Cook 2 minutes. Stir corn starch/bouillon mixture and pour into skillet or wok. Cook, stirring constantly 2-3 min. until thickened. Serve over Chinese noodles or rice and enjoy!
Dust meat strips in bag of flour and salt. Sauté onion, mushrooms and garlic in 2 tbsp. each of butter and oil in large skillet. Remove vegetables from pan. Add remaining oil and brown the meat quickly in heated oil, then remove from pan. Combine remaining flour mixture with drippings. Stir in broth and Worcestershire sauce. Cook until thickened. Blend in sour cream and heat slowly. Add meat and vegetables and heat, but do not boil. Serve over rice or noodles.
Pat the sides and top of a chuck roast with brown sugar. Wrap in foil and cook 10 hours at 225 - 250 F. Separate into large chunks. Combine cooking juices with the following sauce and marinate meat for 4 hours.
Cut slits in meat and insert small pieces of bacon and garlic. Salt and pepper well. Put meat in roaster and place bay leaf and cloves on top. Baste with orange juice. Roast at 275 F for 25 minutes per pound or until internal temperature reaches 140 F (rare) to 170 F (med.).
Combine flour, salt and pepper in bowl. Dip burger patties in egg mixture, covering both sides, then dip into flour mixture, covering both sides. Brown meat slowly on both sides in hot oil in large skillet. Cover with tight fitting lid. Cook over low heat 30-45 minutes. Remove meat to platter and keep warm.
To drippings in skillet, add flour, salt and pepper, stirring to loosen brown bits on pan bottom. Add 1 1/2 cups cream or milk and cook over low heat, stirring constantly, until mixture thickens.
To prepare meat filling, brown burger with garlic, basil and salt Add tomato paste and simmer uncovered for 30 minutes.
1 lb. mozzarella cheese sliced
Cheese filling:
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 tbsp. parsley flakes
2 beaten eggs
1/2 tsp, pepper
2 tsp. salt
Slice mozzarella cheese. Prepare lasagna noodles as directed on package. Place 1/2 of the prepared noodles in bottom of 13 x 9 inch pan. Over noodles, spread 1/2 cheese filling, 1/2 meat filling and 1/2 of the slices of mozzarella. Lay the rest of the noodles over mozzarella slices and repeat the procedure. Bake at 375F for 30 minutes. Let set for at least 10 minutes before cutting.
Hints
• Don’t flatten burgers with spatula while cooking. You’ll end up with dry, bland burgers.
• Handle ground buffalo as little as possible, in order to preserve the juices.
Make 4 ounce patties, 1 1/2 inches thick. Place on individual foil squares, enough to wrap. Sauté onion: add mushrooms, drained. Add soy sauce. Mix thoroughly and spoon 1/4 mixture over each patty. Wrap and bake 15 minutes at 300F or until desired doneness is reached.
Zucchini does not get mushy when it is frozen in tiffs stew, so this is a perfect dish to make in the summer, when zucchini is abundant and eat in the middle of winter.
1 to 1 1/4 lb. ground buffalo
2 tbsp. finely chopped onion, or to taste (optional)
1 tbsp. oil
1 1/4 lb. Italian plum tomatoes, stemmed and cut into quarters OR one 1-lb. can peeled tomatoes
6 tbsp. tomato paste (optional) OR 1 8-oz. can tomato sauce (optional)
1/4 to 1/2 cup water (Omit water if sauce is used instead of paste)
1 tsp. salt
1/4 tsp, pepper (optional)
2 to 2 1/2 lb. zucchini, sliced about 3/8" thick
In a large saucepan, brown the meat and onion in the oil. Drain off all of the fat (oil). Add the tomatoes, tomato paste or sauce, salt, pepper, zucchini and 1/4 cup of water (Omit water if tomato sauce was used), and simmer for about 15 minutes, or until the zucchini is just tender. (For very large zucchini, the simmering time will be longer.) Add the additional 1/4 cup water if the stew begins to dry out during cooking.
Meat, vegetables, and bread — this casserole has everything you would want for a meal in one dish.
1 lb. ground buffalo
5-6 stalks celery (about 1/2 lb.)
1/2 onion
2 tsp. oil
3/4 to 1 tsp. salt, or to taste (optional)
1/4 tsp, pepper (optional)
2 tsp. paprika (optional—for color)
1 1/4 cups water, divided
2 tbsp. arrowroot or tapioca starch
1 batch of any biscuit topping for casseroles
Slice the celery into 1/4" slices and chop the onion. Sauté them in a skillet with the oil until they begin to brown. Remove them to a 3- quart casserole dish. Put the buffalo in the remaining oil in the skillet and cook, stirring it occasionally, until it is well browned. Drain any fat from the pan, and. add the salt, pepper, paprika, and 1 cup of the water. Simmer the mixture for 30 minutes, adding more water while it is cooking, if necessary, to bring it back to its original level. Combine the arrowroot or tapioca starch with the remaining 1/4 cup cold water and add the mixture to the pan. Return the meat mixture to a boil, and simmer it until it thickens. Put the meat into the casserole dish with the celery and onion and stir them together Top them with the biscuit topping, and bake at 350F for 35 - 40 minutes, or until the topping browns.
Combine all ingredients and form 8 patties adding approximately 2 teaspoon of blue cheese into the center of each patty. Grill, but be careful not to over cook. Serves 8
2 12 ounce bottles Newcastle brown ale or other brown beer
_ cup brown sugar
1 tsp. allspice whole berries
1 tsp. rosemary, whole
1 tsp. black pepper, whole
1 carrot, diced
1 onion, diced
1 celery branch, diced
4 ounces butter
1 tsp. kosher salt
Combine all ingredients except the butter and marinate steaks for four hours in the refrigerator overnight. Remove steaks from the marinade. Pat dry and brush with melted butter. Strain marinade, bring to a boil, and skim. Reduce by _ or until syrupy. Broil or grill steaks to desired temperature. Brush with reduced marinade. Serve immediately. Serves 6
Combine all ingredients and mix well. For best flavor, refrigerate overnight. Form into 4 4-oz. patties or 6 2_-oz. patties. Grill patties to medium rare. Serves 4.
Coffee-cumin Marinated BUFFALO Strip with a Shiitake Coffee Sauce
Marinade
3 Tbs. ground coffee
3 Tbs. ground cumin
1 _ ounces olive oil
1 _ ounces Worcestershire sauce
Mix all of above ingredients in a bowl.
1 Buffalo New York sirloin strip
Cut into 1 ounce cubes. Marinade in above mixture for at least 6 hours before using. Sear the cubes of meat rare to medium rare.
Sauce 1 tsp. butter
1 Tbs. chopped parsley
1 Tbs. chopped shallots
1 _ ounces espresso coffee
1 ounce tamarind paste
2 medium shiitakes sliced
1 ounce veal glace
2 Tbs. heavy cream
_ tsp. sugar
salt and pepper
In a hot pan, sauté the parsley, shallots and shiitakes in butter. Add the espresso, tamarind, and veal glace. Bring to a boil. Add the cream, sugar, and salt and pepper to taste.
To Serve
On a round plate pipe three dots (1/2 ounce each) of garlic whipped potatoes. Sit one cube of BUFFALO on each dot. Pour 1 _ ounces of sauce around each portion. Garnish with two mushroom-shaped cherry tomatoes. Serves 1
In medium bowl combine all ingredients. Mix until well blended. Form into 24 meatballs about the size of a large walnut. Spray a jelly roll pan with non-stick cooking spray. Place meatballs on pan. Roast in preheated 400 F oven for 10 minutes. Serve with dipping sauce.
Preparation time: 20 minutes. Cooking time 10 minutes.
Nutrients per serving: calories 39; protein 4g; carbohydrates 0.5g; iron 0.6g; fat 2g; cholesterol 20 mg; sodium 116mg.
Dipping Sauce (makes about 1 cup)
2/3 cup low fat mayonnaise
1/3 cup Dijon style mustard
3 tablespoons chopped green onions
In small bowl combine all ingredients. Stir to blend and serve. Preparation time: 10 minutes.
Tip: Add BUFFALO meatballs to marinara sauce and serve over pasta. Prepare your favorite Swedish meatball sauce and serve BUFFALO meatballs over wide egg noodles.
Combine ingredients and shape mixture into loaf of uniform size, approximately 4 inches high. Brush top and sides with glaze. Bake in 350 degree oven for 45 minutes. Allow meatloaf to rest ten minutes before slicing. Reheat glaze and serve with meatloaf.
1 fresh jalapeno pepper, seeded and finely chopped*
1/2 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon snipped fresh cilantro
2 teaspoons toasted sesame oil
1 teaspoon sugar
2 cloves garlic, minced
6 cups salad greens, Napa cabbage and/or bok choy
1/2 fresh pea pods, bean sprouts
Carrots
Directions
Prep Time: 35 minutes
Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 15 minutes or to desired doneness. Let steak stand for 5 minutes. Cut across the grain into thin bite-size strips.
Meanwhile, in a medium mixing bowl stir together jalapeño pepper, lime peel, lime juice, soy sauce, cilantro, sesame oil, sugar, and garlic. Stir in beef. Marinate in the refrigerator for 2 to 8 hours.
To serve, in a salad bowl toss together Napa cabbage and/or bok choy, sweet pepper or pea pods, and green onions. Stir beef mixture; arrange in center of cabbage mixture.
GRILLED BISON, VEGETBALE and FRUIT SKEWER WITH A PINEAPPLE TEQUILA-BROWN SUGAR GLAZE
Glaze
1 cup of pineapple juice, 3/4 cup tequila, _ cup olive oil
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Prepare pineapples, zucchini, green peppers, onions, mushrooms, Bison Brats cut into small pieces bamboo skewers, soaked in water 30 minutes, drained
Stir first 6 ingredients in small bowl until sugar dissolves. Thread fruit, vegetable and buffalo pieces onto skewers, dividing equally. (Tequila mixture and skewers can be made 8 hours ahead. Cover separately and chill.)
Prepare barbecue (medium heat). Grill until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove from skewers; serve hot or warm.
• To keep the shape of meatballs, plunge momentarily into rapidly boiling water before cooking. This will also seal in the flavor.
2 lb. ground Buffalo
1 egg
onion, finely diced (you might want to sauté the onion)
1 16 oz. jellied cranberry sauce
3 tbsp. prepared horseradish
1 tbsp. Worcestershire sauce
I clove garlic (minced)
2 tbsp. honey
1 tbsp. lemon juice
1/2 tsp. ground red pepper
Add beaten egg and onion to buffalo burger, mix well. Form into bite-size buffalo balls. Brown and turn, in oil until cooked (or use Microwave). In medium sauce pan, combine cranberry sauce, horseradish, honey, Worcestershire, lemon juice, garlic and red pepper. Bring to boil, reduce heat, cover and simmer for 5 minutes. Add meatballs, simmer 5 minutes more and serve.
